Cottage cheese bundt cake

by | Jun 4, 2021 | Breads, buns & biscuits

This soft and delicious homemade cottage cheese bundt cake is like the little black dress of dessert: it’s elegant in its simplicity and it’s wonderful anytime, anywhere. Butter and cottage cheese create a rich and buttery yet fluffy texture, and you’ll be wanting to make it over and over again. It’s perfect with a cup of coffee or tea and works for any occasion.

Cottage cheese bundt cake
Cottage cheese bundt cake
Cottage cheese bundt cake – photos:


  • 250 g (~8 3/4 oz) butter
  • 120 g (~2/3 cup) sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 250 g (~8 3/4 oz) cottage cheese
  • 15 g (~1 1/3 tbsp) baking powder
  • 250 g (~2 cups) flour

Thoroughly grease and flour a 24 cm / 9″ bundt cake tin. Preheat the oven to 180°C/356°F.

In a small bowl stir together flour and baking powder.

In a separate bowl cream softened butter with sugar and vanilla. Add eggs – one at a time – and whisk until fully incorporated. Finally mix in cottage cheese and flour. Scoop the batter in the prepared bundt pan and bake for 45-50 minutes or until a toothpick comes out clean. Turn out the bundt cake onto a wire rack and let it cool completely before serving.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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